Lately as I have been walking the dog around the neighborhood I could not help but notice how many rotten apples I've stepped on that are all over the sidewalks, left to waste. Our neighborhood has a ton of public, city planted apple and other fruit trees in the parks and common areas around our pathways. On several walks I've grabbed an apple from a tree as a snack while I walked along listening to my music. When the air started getting a little cooler and the sight of a few Fall leaves caught my eye it also triggered a craving for some homemade Apple Crisp. I do admit that I'm not a huge fan of apples whole but love them baked in desserts. They also trigger a lot of childhood memories from Maine and the abundance of apples everywhere. Whether it's cider, pies, crisp, apples are just a perfect part of the Fall season.
When I wanted to make a crisp it was easy to collect some apples during my walk. I'm always careful to only forage public trees and not private ones. Though I'm certain the owners wouldn't mind a few being picked here and there when you see how many they let fall and go to waste.
This crisp is best with a more tart apple and fresh rosemary if you can get those but any apple variety will work just fine.
For the filling You Will Need:
About 6 large apples cored and peeled or 8-10 smaller apples
1 TBSP Fresh Rosemary finely chopped
1 tsp fresh lemon juice
1/2 cup sugar
2 TBSP Flour
For the Topping you will need:
1 1/4 Cups Flour
1/2 Cup sugar
2 TBSP molasses
1/2 tsp cinnamon
1/2 Cup Oats
1/4 Cup toasted chopped nuts (Almonds, Walnuts, or pecans work well)
1.5 Sticks butter chopped into small cubes
pinch of Sea Salt
Preheat the oven to 350 and lightly grease a 9x12 baking dish. In a large bowl combine the filling ingredients and mix until well incorporated. Pour this into the pan and spread out to cover completely.
In the same bowl combine the sugar and molasses and mix well with a fork. It will look like brown sugar when mixed (And technically is). Add the flour, remaining ingredients except the butter and nuts, and stir well. Add the butter cubes and with a pastry cutter blend the butter into the mix until course. You can also use your hands or a food processor It should look like a course mixture at this stage. Fold in the nuts until well incorporated. Sprinkle the mixture over the apples using all of the topping. Cover the apple mixture completely.
Bake for about 45 minutes or until golden brown. Serve warm with vanilla ice cream. Close your eyes, image the fresh crisp Fall air on your face as you walk through a leave covered wooded path as you enjoy this wonderful taste.